Pickled Carrots - cooking recipe

Ingredients

2 lb. carrots, sliced in 1/2-inch pieces
1 small green pepper, sliced into rings
1 medium onion, sliced thin
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 Tbsp. prepared mustard
1 tsp. each: salt and pepper

Preparation

Boil the carrots until tender in salted water.
Cool. Alternate the green pepper rings and the onion rings.
Combine and beat the remaining ingredients.
Refrigerate overnight, in covered large jars.
Serve as needed.